Squash, Goats Cheese and Rosemary Scones

Time and time again I come back to the humble scone. This autumnal inspired bake is flavoured with butternut squash, rosemary and tangy goats cheese, adding a little bit of sophistication to your usual cheesy number. Perfect with soup or even a glass of red in the evening. Substitute the squash for a pumpkin to make the most of Halloween.



makes ~ 12

150g butter

375g self -raising flour

125g squash

2 tablespoons chopped rosemary

125g goats cheese

1/4 teaspoon English mustard

salt and pepper

~40g grated cheddar

~8 tablespoons milk

  1. The butternut squash needs to be roasted before being included in the scones. Chop up a small-medium sized squash removing the tough exterior. Chop into small 1cm x 1cm chunks, drizzle in oil and bake for 30-4o minutes until softened. Once cooked, tip the squash out onto a couple of sheets of kitchen paper and dab off any excess oil. You don’t want greasy scones as they will fall flat. Toss the squash in a couple of tablespoons of flour and put to one side.
  2. Grease and line a baking tray with baking parchment. Preheat the oven to 180•C.
  3. Begin the scone mix by rubbing 150g butter into the remaining self-raising flour until you have a crumb-like mixture. There should be no lumps of butter left. You can also do this quickly in a food processor but be wary of overworking the flour and getting tough scones.
  4. Flavour with a 1/4 teaspoon of mustard, and a generous helping of salt and pepper. Finely chop fresh rosemary until you have roughly 2 tablespoons and add to the mix.  Finally, add the squash and chopped goats cheese.
  5. Bring the mix together into a dough. You will need to add a little milk at this point- anything up to 5 tablespoons. You will need to get your hands involved. The dough is likely to be slightly sticky so I would flour your hands first.
  6. When the dough is beginning to come together, tip out onto a floured surface and knead slightly until smooth and well-formed. Gently flatten out with a rolling pin until the dough is about 4cm thick, then punch out round scones using a cookie cutter, approximately 7-8cm in diameter. I tend to flour my cutter before using as it helps the scones slide out more easily.
  7. When all the scones are on the baking tray, brush the top of each with a little milk. Sprinkle with cheddar to give a nice crispy, cheesy top.
  8. Bake at 180* for approximately 30 mins. When done, the bottom of the scone should be a nice golden brown.



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